Homemade Bisquick Recipe: Easy Copycat Mix for Your Pantry

Golden-brown biscuits and fluffy pancakes start with a bowl of homemade bisquick recipe mix, ready in just 5 minutes. This pantry-stable copycat keeps on the shelf, so your breakfast is always one stir away.

Keep the shortening cold, because cold fat stays in small pieces and bakes into a tender, flaky crumb instead of melting into the flour.

Ingredients You'll Need

All-purpose flour: This is the base of the mix, and it gives your biscuits and pancakes their structure. Spoon it into the cup and level it so you don't pack in extra. Whole wheat pastry flour works as a substitute, but the result is denser and nuttier.

Baking powder: This is the lift that makes your biscuits and pancakes puff up tall and airy. It's double-acting, so it reacts once in the bowl and again in the oven. There's no true one-to-one swap, so use fresh baking powder and not baking soda alone.

Granulated sugar: A single tablespoon adds gentle sweetness and helps the crust turn golden-brown. It's a small amount, so it stays subtle. Superfine sugar works in the same amount, and fine powdered sugar also works if you don't mind a slightly softer crumb.

Fine sea salt: Salt sharpens the flavor of the flour and keeps the mix from tasting flat. Fine grains blend evenly into the powder. Fine table salt is a good swap in the same amount, but coarse salt measures differently, so weigh it or use a little less.

Cold vegetable shortening: This fat makes the crumb tender and flaky, as long as it stays cold. Those cubes break into pea-sized pockets that melt in the oven and puff the dough. Cold unsalted butter cut the same way is a good substitute, though you'll get less lift and a slightly different crumb.

How to Make It (Step by Step)

It comes together in one bowl with a few minutes of hands-on work, then goes into a sealed jar. Even if you've never mixed a baking staple, you'll know it's right when it feels sandy and fine.

1. Mix the flour, baking powder, sugar, and salt in a large bowl until evenly combined and powdery, about 30 seconds at room temperature (70°F / 21°C). Whisk until no streaks of baking powder remain.

2. Add the cold shortening cubes to the dry mix and cut them in with a pastry blender until the mixture looks like coarse crumbs with pea-sized pieces, 3-5 minutes at cool room temperature (68°F / 20°C). Keep the shortening cold.

3. Rub the shortening into the flour with your fingertips until the fat is fully dispersed and the mix feels sandy and fine, about 2 minutes at room temperature (70°F / 21°C). Stop once no large lumps remain.

4. Transfer the mix to a clean airtight container and seal until ready to use, about 1 minute at room temperature (70°F / 21°C). Label the container with the date.

Keep the mix in a sealed jar at cool room temperature for up to three months. Store it away from heat and moisture so your biscuits stay tender and fluffy.

Serving size: 1 portion · Calories: 170 · Total Fat: 8g · Saturated Fat: 2g · Carbs: 22g · Fiber: 1g · Sugar: 1g · Protein: 3g · Sodium: 230mg

Tips and Tricks

• Equipment: Reach for a pastry blender. Its wire loops cut cold shortening into pea-sized pieces faster than fingertips and keep the fat from warming up.

• Temperature precision: Work at 68°F (20°C). Cool room temperature keeps the shortening firm. If your kitchen climbs above 70°F, chill the bowl for a few minutes before cutting in.

• Common mistake: Scooping flour straight from the bag. Packed flour adds extra weight and dries out your biscuits. Spoon it into the cup and level it off.

• Flavour upgrade: Stir in a pinch of nutmeg powder. A small pinch adds warm, fragrant depth to pancakes and biscuits without overpowering the mix.

• Texture tip: Stop rubbing once the mix feels sandy. Work only until no large lumps remain. Overworked mix turns dense, while a fine, sandy finish bakes up light and tender.

Frequently Asked Questions

Can I make this homemade Bisquick recipe dairy-free or vegan?

Yes, use the same amount of vegan shortening or chilled refined coconut oil in place of the ½ cup shortening. Baking powder is usually dairy-free, but check the label, then mix as directed.

Can I freeze homemade Bisquick mix, and how long does it keep?

Yes, freeze it in a sealed freezer bag for up to six months, pressing out the air. Let it sit at room temperature for 30 minutes and whisk before measuring so the fat blends evenly.

Why did my homemade Bisquick mix turn out lumpy or greasy instead of sandy?

The shortening was likely too warm or left in large chunks. Chill the cubes and rub them in until no large lumps remain, so the mix feels sandy and fine.

What to Serve With This

• Crisp Bacon Strips: Salty, crisp bacon contrasts with soft, tender biscuits and gives every bite a savory bite.
• Fresh Fruit Compote: A bright, tart berry compote cuts through the buttery richness of warm biscuits and pancakes.
• Scrambled Eggs: Soft, creamy eggs offer a gentle, fluffy contrast to the flaky, golden crumb of the baked goods.
• Sliced Ripe Melon: Cool, juicy melon slices refresh the palate with a sweet, light finish against the hearty mix.